Fried Green Tomatoes Recipe

One thing I have always wanted to try is fried green tomatoes. Taking a look out in my garden I saw quite a few tomatoes that were green and knew I had to try them. For those of you that are not familiar with this dish… fried green tomatoes are just that, tomatoes that are not yet ripe. They get coated with breading and fried in oil. The green tomatoes are first dipped in an egg/milk mixture and then rolled in both bread crumbs and corn meal. You could also use tomatoes that are ripe for this recipe but make sure they are not over ripe or they will become mushy. I suppose you could deep fry these as well if you prefer. If you are like me and want to give fried green tomatoes a try, check this recipe out. Enjoy.Ingredients:
4 large green tomatoes
2 eggs
½ cup milk
1 cup all-purpose flour
½ cup cornmeal
½ cup breadcrumbs
2 teaspoons kosher salt
¼ teaspoon ground black pepper
1 quart vegetable oil (for frying)

Cooking Instructions:Step 1: Slice each tomato into about ½ inch thick slices. Discard the ends. In a medium bowl whisk eggs and milk until well combined. Pour flour onto a plate. On a pie plate or bowl combine bread crumbs, cornmeal, salt and pepper. Roll each tomato slice in flour, then dip in egg mixture and then dredge in cornmeal/breadcrumb mixture until evenly coated. Repeat until all slices are coated.Step 2: In a large skillet add oil, so that the oil is about ½” deep in the pan. Heat to medium-high heat. Add tomatoes to the pan (until the pan is full but tomatoes should not be touching each other). Fry until tomatoes are brown on the bottom, flip over and brown on the other side. Remove from the pan and drain on paper towels.
(Makes 4 Servings)

13 Responses to “Fried Green Tomatoes Recipe”

Delicious!! Just made these recently with a buttermilk-herb sauce. Bryan – have you ever tried them?!

Bobby — August 19, 2009 @ 5:14 pm

Bryan – come on, give them a chance 🙂

KJ — August 20, 2009 @ 7:40 am

We like to fry the tomatoes when they are getting red with still some green, they seem to have some sweetness that way. Tyler Florence of Food Network has a really good recipe I ran across last year check it out. I have been frying tomatoes for 40 years now, being a Kentucky gal.

KJ

Courtney — August 21, 2009 @ 1:03 am

Those look Delicious.
Beautifully done.

Sue Langford — August 26, 2009 @ 5:43 pm

these are awesome!!!!!!!!!!!!!!!breading does not fall off. Best recipe I have ever tried.

robynette — August 27, 2009 @ 10:50 am

fried green tomatoe sandwiches are the best.when i fry these i coat in jiffy corn meal mix it has a touch of sweetness to it and fry in my electric skillet with unsalted butter.being from georgia the heart of dixie i also fry my onions this way.yum yum yum

Krista — August 28, 2009 @ 11:38 am

I have always wanted to try fried green tomatoes! I will definitely be giving this one a go! Thanks!

Lorene — September 1, 2009 @ 4:43 pm

With the cold weather all summer, I have been looking for a good fried green tomato recipe. I will be giving this one a try.

Erika — September 23, 2009 @ 12:53 pm

When I make fried green tomatoes, I don’t use cornmeal. I slice the tomatoes, salt and pepper each side, dredge in flour and fry in a little oil in a large skillet.

val — October 17, 2009 @ 12:07 pm

I was much like Bryan when i first heard of fried green tomatoes, however my mother in law prepared some with dinner and much to my surprise they were pretty good. It was definately not what I had expected.

natalia — May 24, 2011 @ 6:41 pm

mmmmmmmmmmmm i heared they are very yummy i want so to try them. bryan you should try them before you say “yuk”

David — August 16, 2016 @ 2:38 pm

These were good. I didn’t have cornmeal so I went heavy on the bread crumbs with a little panko. They were good. My ingredient swap caused them to be a little cakey especially as the latter tomatos got dippped.

***One quick favorite family recipe for an easy dip: Sour cream, a good shake of seasoning salt and soysauce to thin it out.
– Its decent for most fried foods. Go heavier on the soy/seasoning for seafood, more cream for vegetables.